Go Back

Strawberry Vanilla Pancakes

Delightful breakfast pancakes infused with sweet vanilla and bursting with juicy strawberries, perfect for any morning.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup milk (dairy or plant-based) Use according to preference.
  • 1 large egg
  • 2 tablespoons unsalted butter, melted Can substitute with coconut oil for a dairy-free option.
  • 1 teaspoon pure vanilla extract
Addition
  • 1 cup fresh strawberries, sliced For folding into the batter.

Method
 

Preparation
  1. In a large bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
  2. In a separate bowl, combine the milk, egg, melted butter (or coconut oil), and vanilla extract. Whisk until uniform.
  3. Gently pour the wet ingredients into the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay!
  4. Carefully fold in the sliced strawberries, ensuring they are evenly distributed throughout the batter.
  5. Heat a non-stick skillet or griddle over medium heat and grease it lightly with some butter or oil.
Cooking
  1. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look slightly set, about 2-3 minutes.
  2. Flip and cook for another 1-2 minutes until golden brown.
  3. Transfer to a warm plate and repeat until all the batter is used. Serve your Strawberry Vanilla Pancakes warm with your favorite toppings.

Notes

Use room temperature ingredients for the best texture. To avoid dense pancakes, do not overmix once you combine the wet and dry ingredients. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.